Deep Dish Strawberry Pie

Crust:

• 2 inner packages of cinnamon graham crackers (food processed to create 2 cups crumbs)
• ¼ cup brown sugar
• 1 stick butter, melted

1. Spray a deep dish pie plate with canola oil spray.
2. In a mixing bowl, mix the graham cracker crumbs, brown sugar, and melted butter.
3. Press into the pie plate.
4. Bake at 350 degrees for 9 minutes.
5. Allow to cool.

Filling:

• 1 cup sugar
• 3 tablespoons cornstarch
• ¾ cup water
• 1 teaspoon vanilla
• 2 ½ one pound packages of strawberries (buy 3 packages and use leftover strawberries as snacks or in salads)

Topping: 

•  Whipped cream or Cool Whip (optional)

1. In non-stick skillet, combine the sugar, cornstarch, water, and vanilla.
2. Wash and stem 1 pound package of the the strawberries. Place them in a food processor and run about 30 seconds.
3. Pour the processed strawberries in the skillet.
4. Cook these ingredients about 10 minutes on medium, stirring frequently so the mixture doesn't burn.
5. Wash and stem another package and a half of strawberries. Slice these oblong in half.
6. Cover the bottom of the crust in the pie plate with halved strawberries.
7. When the mixture has finished cooking, let cool about 15 minutes.
8. Pour mixture over the crust and bottom layer of strawberries in the pie plate.
9. Place the rest of the strawberries over the mixture.
10. Refrigerate 24 hours.

Slice and serve.

You may use whipped cream or cool whip on top if you wish.

Enjoy.